Welcome back Ulysio!! We are happy to announce the return of Ulysio Williams, former pastry chef at St. Francis and Mosaic Restaurants. Ulysio brings with him classical training and many years of experience in cakes, pastries, chocolates and many other desserts along with strong skills in savory foods.
If you’d like a special cake made just for you, or if you are dreaming of a delectable chocolate dessert, you’re in luck. How about Mexican chocolate mousse made with Mexican chiles and topped with a homemade churro? Is sticky toffee cake more your style? Bread pudding with crème anglaise? What if you can’t decide? We can help! Call us to discuss your dessert dreams and we’ll find a way to make them happen. We’ll be posting pictures soon, so please check back.
What can Seasons Gourmet Catering provide for guests with food allergies and other dietary restrictions? One thing you can be certain of; you won’t be stuck with a plate of raw vegetables! We love creating innovative menus for people with special dietary needs. Check out some of the following ideas for vegetarian, gluten free, vegan or lactose intolerant. We have lots more so be sure to ask what we can do for you!
Minted melon salad with goat cheese, walnuts and balsamic vinaigrette
Vegetable stir -fry with gluten free soy sauce and tofu
Butternut squash soup with toasted croutons and sage pesto
Stuffed acorn squash with couscous, pine nuts, lentils and cranberries
Need more ideas? Give us a call at 480-860-5656!
We recently had the honor of catering a Retirement Party for one of our longtime clients. As the menu will attest, the firm pulled out all the stops!
The early evening party was held in the firm’s offices: the reception area served as a wine & beer bar and the main conference room was used for the buffet items. Our staff passed wine and hors d’oeuvres to the guests, covering both floors of the firm, making sure everyone was tended to. The menu features elegant and inventive items perfect for an upscale early summer event.
Seasons Gourmet Catering is your Corporate Catering connection ~ for a simple luncheon or VIP extravaganza, experience the very best of catering with Seasons.
PASSED AND BUFFET HORS D’OEUVRES PRESENTATION FOR 150
Miniature Parfait Cups Filled with Red & Yellow Pear Tomato Salsa, Lime Crema, Avocado Puree and Chilled Shrimp Ceviche
Gruyere Infused Yukon Gold Whipped Potatoes Topped with Red Wine Braised Short Ribs and Fresh Chive Garnish
Toasted Baguettes with Honey Roasted Garlic Spread, Double Crème Brie Cheese and Raspberry and Apricot Compote Garnish
Toasted Crostini Topped with Herbed Ricotta Cheese, Oven Roasted Tomatoes and Crispy Basil
Miniature Tenderloin Filet of Beef Roulades Filled with Maytag Bleu Cheese Crème and Roasted Peppers
Butted Poached Lobster Cakes Served with Sweet Bell Pepper Remoulade and Tropical Fresh Fruit Salsa
Petite Phyllo Nests with Topped with Homemade Mascarpone Mousse, Caramelized Apples and Fresh Vanilla Cream
Miniature Chocolate Cups Filled with Assorted Fresh Seasonal Berries and Drizzled with Homemade Champagne Zabaglione
At Seasons, we take great pride in our artfully presented buffets. We use pewter platters, glass & china bowls, & stainless steel chafing dishes to display our artfully created food. Not only is our upscale serviceware beautiful, but reusable as well, thus eliminating the waste of disposable, non-recyclable trays and bowls. This is our standard presentation & we offer this service at no additional charge to you.
Of course, we can be as formal or informal as you like for any corporate function. For those occassions which call for the convenience or infomality of disposable serviceware, we offer heavy duty disposableware at no additional charge. Rest assured, we take as much care with a pewter tray presentation as we do with plastic. Please let your event specialist know when you place your order if you would prefer disposables.
With your order, we provide standard black plasticware, however, we are proud to offer an eco-friendly alternative ~ VerTerra Dinnerware ~ for a small additional charge.
VerTerra is made from fallen leaves, steam, heat, & pressure only. The plateware is 100% biodegradable, non-toxic & compostable, naturally returning to the earth in 2 months. No plants or trees are ever cut down to make VerTerra products, making it a completely sustainable product. VerTerra is a socially responsible company, producing their product in India at a VerTerra-owned factory where workers receive fair wages, safe working conditions & access to medical care.
Renting china for every day meetings may get a little pricey, but for those companies who have kitchen facilities, it may be a worthy investment for your company and the environment to purchase inexpensive glass or stoneware plates (available for about $1 each.) Many eco-conscious employees even keep reusable plates at their desk for “Bring-Your-Own-Plate” purposes!
Aspenware Compostable Wooden Cutlery
Similar to the plateware, Seasons provides heavy duty black plastic cutlery with each order. For an additional fee, we offer Aspenware natural wood cutlery.
Aspenware uses all natural wood veneers and manufactures superior cutlery while using sustainable forestry practices that do not damage the environment. They use locally sourced, naturally grown wood veneers from end-of-lifecycle trees salvaged from the forest. The utensils are backyard compostable, meaning they turn into soil in an active composter in under 65 days. All materials used in production are FDA approved; including the Kosher certified confectioners coating put on the cutlery to eliminate the wood taste. Aspenware is regulated by the Canadian Food Inspection Agency(CFIA).
Afternoon weddings are a wonderful choice if you’d like have a more informal wedding or if your budget would be stretched too tight with an evening wedding. Over the weekend, we catered a lovely afternoon wedding at Christ Church in Carefree, AZ in the activities center. The wine and cheese post-ceremony service and plated luncheon gave a touch of elegance to the reception while reflecting the fun-loving and casual attitudes of the bride and groom. To add another personal touch, the wine served was made by the bride and groom themselves at a local winery!
While the ceremony was going on in the main church, we took over the center’s kitchen and got to work on setting up the dining room. Beautiful centerpieces matched the lilac napkins which also matched the bride’s dress. After the church bells rang, the guests enjoyed a light hors d’oeuvres and wine service in the gorgeous Arizona springtime weather.
Special kid’s “salads” of carrots sticks and ranch were served to the younger guests for the salad course while the adults enjoyed the real thing. The plated luncheons came next ~ an elegant stuffed chicken roulade along with two fresh vegetables. But the real hit of the afternoon was the absolutely sinful creme brulee!
If you are looking for a more informal or relaxed reception without sacrificing taste and elegance, consider an afternoon ceremony and reception for your wedding. Seasons Gourmet Catering can create the perfect menu for you and your beloved to give you the wedding of your dreams.
LIGHT FARE HORS D’OEUVRES BUFFET
Assorted Domestic Cheese Presentation Garnished with Clusters of Fresh Grapes and Seasonal Berries and Served with Assorted Flat Breads and Crackers
Crudite of Assorted Fresh Seasonal Vegetables Served with Our Homemade Creamy Red Pepper Dip
PLATED LUNCHEON PRESENTATION
Freshly Baked Whole Wheat Dinner Rolls Served with Whipped Herb Butter Rosettes
Baby Spinach Salad with Pears, Cranberries, Jicama, Walnuts and Goat Cheese Served with Fresh Honey Lemon Vinaigrette
Tender Seared Chicken Roulades Filled with Mascarpone Cheese, Mission Figs and Shaved Almonds Drizzled with Brown Butter
Roasted Fingerling Potatoes Seasoned with Rosemary and Garlic
Tender Honey and Brown Sugar Glazed Baby Carrots
Individual Crème Brulee Served with Fresh Seasonal Berries and Homemade Chocolate Sauce
Freshly Brewed Regular and Decaffeinated Coffees, Fresh Iced Tea and Spring Water Service
Fresh Carrot Sticks Served with Homemade Ranch Dressing
Tender Pecan Encrusted Chicken Fingers Served with Ketchup and Homemade Barbecue Sauce
Individual Macaroni and Cheese Cups
In our sixteen years of business, we’ve been welcomed into countless homes ~ including some of the most beautiful in the Valley. This past weekend, we returned to one of our favorites in Paradise Valley overlooking Camelback Mountain. We did an similar event at the same residence late last year and were so excited to be asked back. It is truly an awesome party house!
At this particular residence, our hostess asked that we keep all of our equipment, prep work, and cooking out of the house so as not to interfere with the party. No problem! We used the garage to create an on site kitchen ~including stove, oven, and warming cabinets ~ to create an amazing meal.
The party guests ~ a group of 50 guests from Europe ~ arrived by bus and were greeted by passed hors d’oeuvres and wine. The guests took their seats as the sun set and dinner and dessert were served.
PASSED HORS D’OEUVRES MENU
Chilled Shrimp Ceviche Presentation with Red and Yellow Tomatoes, Lime Crema and Avocado Puree
Panko Crusted Gruyere and White Cheddar “Mac & Cheese” Bites with Crispy Pancetta
Toasted Crostini with Herbed Rondele Cheese & Red Onion Jam
PLATED DINNER PRESENTATION
Freshly Baked Seeded Eppi Rolls with Mascarpone Cabernet Butter
Heirloom Tomato Salad with Fresh Goat Cheese, Raspberry Balsamic Vinaigrette and Seasonal Micro Greens
Kona Coffee and Spice Encrusted Tenderloin Filet of Beef with Roasted Vidalia Onions and Three-Peppercorn Gravy
Vanilla Butter Poached Lobster Tail Drizzled with Fresh Citrus Beurre Blanc
Parmesan Encrusted Chicken Paillards Served with Homemade Lemon Beurre Blanc (offered as an alternative entrée)
Roasted Acorn Squash Filled with Israeli Cous Cous, Pine Nuts, Lentils, Cranberries and Mixed Bell Peppers (offered as a vegetarian alternative)
Yukon Gold and Sweet Potato Gratin Towers
Roasted Brussell Sprouts and Cauliflower Topped with Crispy Basil Bread Crumbs
Cinnamon Spiced Phyllo Nests Topped with French Vanilla Ice Cream and Garnished with Caramelized Rum Bananas
Freshly Brewed Regular and Decaffeinated Coffees